Salmon Alfredo Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
603 kcal
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Course
Main Course, Dinner
Salmon Alfredo Pasta
Description
The recipe begins by cooking fettuccine to al dente, ensuring it retains a slight bite. Separately, butter and finely minced shallots are gently cooked to mellow their flavor before adding heavy cream. The cream is simmered briefly and then removed from heat to mix in freshly grated Parmigiano Reggiano cheese, salt, and pepper, which enriches the sauce with depth and a smooth consistency.
After draining the pasta, some of the cooking water is reserved to help emulsify the sauce when returned to the pan. Flaked hot smoked salmon is added and warmed through without overcooking to preserve its delicate texture and smoky flavor. The result is a creamy, glossy sauce coating the pasta evenly without excess liquid pooling.
Fresh parsley and extra cheese can garnish the dish for added brightness and flavor contrast. The salmon adds protein and a hint of smokiness that elevates the traditional Alfredo. This pasta works well as a hearty main course and demonstrates an Italian technique of emulsifying with pasta water for an improved sauce texture.
Notes highlight the importance of using freshly grated Parmigiano Reggiano to avoid graininess and clarify that hot smoked salmon is pre-cooked, though fresh cooked salmon can be substituted. The recipe also recommends adjustments like cooking pasta slightly less than package instructions to finish cooking in the sauce and using a deep pan for proper tossing and emulsification.
Ingredients
- 8 oz / 250g fettuccine dried
- 3 tbsp / 50g butter unsalted
- 1 shallot US) / eschallot (Australia), very finely minced (Note 1, small
- ½ cup / 125 ml heavy cream (Note 2)
- ¾ cup / 185 ml parmigiano reggiano Notes 3 and 4, freshly grated; or parmesan cheese
- ¼ teaspoon salt
- black pepper freshly ground
- 6-7 oz / 180 - 200g salmon fillet flaked (Note 5, hot smoked
Garnish
- parsley optional, fresh
- parmigiano reggiano extra amount
Instructions
- Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
- Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
- Add the shallots and sauté for 2 minutes or until tender.
- Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
- Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
- TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
- Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 - 2 minutes, until the sauce coats the pasta - there should be no sauce pooled at the bottom of the skillet. (Note 7)
- Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
Notes
- American shallots can be substituted with finely minced brown or white onions, though the flavor is milder.
- Light cream can replace heavy cream but may alter the richness and texture of the sauce.
- Parmigiano Reggiano provides a deeper and nuttier flavor compared to regular parmesan and should be freshly grated for smooth sauce consistency.
- Hot smoked salmon is pre-cooked; fresh cooked salmon can be used if flaked and seasoned appropriately.
- Cook pasta a minute less than package directions to allow finishing cooking in the sauce for proper texture.
- Use a large, deep fry pan to toss pasta with sauce to emulsify properly, which results in a glossy, thick coating.
- If the sauce thickens too much or becomes gluey, adding reserved pasta water can restore a silky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 238g | |
| Calories | 603cal | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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